Goat’s Milk Ice Cream
by Louisa Conrad
- 1 lb strawberries
- ¾ tsp. lemon juice
- 1½ cup sugar
- 1/8 tsp. salt
- 1½ cups fresh goat milk
- ½ cup goat cream
I coarsely mash the strawberries with the lemon juice, sugar and salt. I puree half, but leave half out, so I can get some chunks and chill all of it for 2 to 6 hours. Then add the fresh goat milk and goat cream and put it into the ice cream maker and ta-da! Delicious.
My goat milk was also a bit creamier, as I skimmed the top off of one of my large milk cans, but that can be remedied by doing one cup milk to one cup cream.
Recently I made the recipe with rhubarb instead (essentially any fruit can be inserted in). So I chopped up a pound or so of rhubarb with one of the cups of sugar on a simmer for about half an hour, or until all of the fruit was soft. I let that cool for a long time in the refrigerator and added it to the milk, cream and rest of the sugar.
Louisa Conrad is a farmer at Big Picture Farm: A Vermont Goat Dairy and Farmstead Confectionery. She started the Townshend, VT farm with Lucas Farrell in fall of 2010. Visit their website at bigpicturefarm.com and buy their delicious caramels on-Island at 7a Foods in West Tisbury.